Caple C3371 - Page 19

Instruction manual C3371
19
Please keep this instruction manual for future reference
TEMPERATURES AND TIMES FOR MAIN OVEN COOKING
DISHES TEMPERATURE (˚C) TIME
(MINS)
SWEET
Short pastry flan
Fruit pie/tart
Shortcake biscuits
Savoury biscuits
200
200
200
200
190
190
190
190
8-10
25-35
10-15
15-20
MEAT
Slow roast
Quick roast
Meat loaf
175
200
200
170
190
190
12-15
12-15
30-40
POULTRY
Duck 1.5-2kg
Goose 3 kg
Roast chicken
Turkey 5kg
200
200
200
175
170
180
190
150
120-180
150-210
60-90
240
GAME
Hare
Haunch of venison
200
175
180
175
60-90
90-180
- Frozen meat should be thoroughly thawed before cooking. For large joints it is advisable to
thaw overnight.
- Frozen poultry should be thoroughly thawed before cooking, the time required depends on the
size of the bird e.g. a large turkey may take up to 48 hours to thaw.
- Adjust the shelf position so the meat or poultry will be in the centre of the oven.
- The times given in the roasting guide are only approximate because the size and age of the bird
will influence cooking times as will the shape of a joint and the proportion of bone.